Easy Mexican Chicken Marinade with Lime and Spices (Print version)
A bright lime and spice Mexican chicken marinade for juicy grilled, skillet, or baked chicken.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs or breasts
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
For the lime-spice marinade
04 -
1/4 cup (60 ml) fresh lime juice, from about 2 limes
05 -
1 teaspoon finely grated lime zest
06 -
3 tablespoons olive oil
07 -
3 cloves garlic, minced
08 -
2 tablespoons chopped fresh cilantro
09 -
1 tablespoon chili powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon Mexican oregano or dried oregano
13 -
1/2 teaspoon onion powder
14 -
1/8 teaspoon cayenne pepper, optional
# Instructions:
01 -
Whisk the lime juice, lime zest, olive oil, garlic, cilantro, chili powder, cumin, smoked paprika, oregano, onion powder, cayenne, salt, and black pepper in a medium bowl until smooth and fragrant.
02 -
Place the chicken in a shallow dish or zip-top bag. Pour the marinade over it and turn the pieces until evenly coated.
03 -
Cover and refrigerate for at least 30 minutes, or up to 8 hours. If using thin chicken breasts, 1-2 hours is plenty.
04 -
Grill or sear over medium-high heat for 4-6 minutes per side, depending on thickness, until browned and the thickest part reaches 165°F.
05 -
Transfer the chicken to a cutting board and rest for 5 minutes. Slice across the grain and serve with tortillas, rice, salad, or bowls.
# Good to know:
01 -
Marinating time is 30 minutes to 8 hours.
02 -
For best browning, shake off excess marinade before the chicken hits the grill or skillet.
03 -
Cook chicken to 165°F at the thickest part.